Fruits and vegetables can be made into juice, vegetable juice, fruit puree, vegetable puree and so on. They are very nutritious. In fact, sometimes in the production of wine will be used to add mixed, taste better. With the continuous development of industrial machinery, more and more fruits are integrated into the production of wine. For example, cocktails and wines that young people prefer are all used in the production of fruit wine, such as strawberries, apples, grapes, sweet oranges, mangoes, pears and pineapples. They are not only mellow and delicious, but also nutritious. So how does fruit make fruit wine? Let's take a look at the brewing process.

 

Fruit and vegetable processing equipment wine making is a processing method which uses yeast and its enzyme fermentation to metabolize the sugar in fruit or juice into alcohol and inhibit the growth of harmful microorganisms. Fruit wine is a kind of single fermentation wine, which is no longer distilled after alcohol fermentation, and there is no saccharification process before fermentation. The alcohol content is medium (about 10-15%) and contains more extractives, so it tastes mellow and nutritious. Take grapes for example. Due to the high sugar content in grape juice, high acidity, and the natural yeast in the pulp, wine production is the main way. The method of fermentation by yeast contained in pulp itself is called natural fermentation. The artificial fermentation method of fruit processing equipment is to add pure wine yeast into grape juice to control the fermentation process. Dry red wine is fermented by the mixture of peel, pulp and juice. The pigment, tannin and flavor substances in the peel can be separated out. The optimum fermentation temperature is 20-25 ℃ and the fermentation time is about 10 days. After fermentation, the residue is removed by pressing. Dry white wine is fermented with fruit juice, the temperature is slightly lower, and there is no need to remove residue after pressing. Sugar or brandy should be added to the fermentation broth of sweet wine to adjust the sugar content and acidity. Champagne is made by dissolving carbon dioxide produced in dry wine fermentation into wine liquid at low temperature. Wine is stored in oak barrel. After slow oxidation, esterification, acid reducing and clarification, the quality of wine is obviously improved and becomes aging wine.

 

After the above explanation of fruit wine brewing, you must have some understanding of the brewing use of fruit and vegetable processing equipment. If you want to know more about the application of fruit and vegetable processing equipment, you can call the hotline: 18994633332.